Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Pkgs. cream cheese softened |
| 2 tablespoons | Mayonnaise |
| 2 tablespoons | Sugar |
| 1 \N | Can whole-berry cranberry |
| \N \N | Sauce (16 ounce) |
| 1 \N | Can unsweetened crushed |
| \N \N | Pineapple (8oz.) |
| 1 cup | Finely chopped pecans |
| 1 cup | Whipping cream |
| ½ cup | Powdered sugar |
| 1 teaspoon | Vanilla extract |
| \N \N | Formatted by Millie Ellis |
Combine cream cheese and mayonnaise in a medium mixing bowl; beat at medium speed of an electric mixer until smooth. Gradually add 2 Tablespoons sugar, beating well. Add cranberry sauce, pineapple, and pecans, stirring well to combine. Set cream cheese mixture aside. Beat whipping cream at high speed until foamy; gradually add ½ cup of powdered sugar, beating until soft peaks form. Fold in vanilla. Gently fold whipped cream mixture into cream cheese mixture. Pour mixture into a lightly oiled 5-cup mold, and freeze until firm. Remove salad from freezer 15 to 20 minutes before serving.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 18, 1998